Pears kinda freak me out. There’s just something about them… I think it’s the texture. Every time I bite into one, I expect the crispiness of an apple and instead get this… grainy texture? I don’t know. Call me weird if need be.

But, when cooked down a bit, the texture issue goes away and sudden it’s like I’m eating apple pie/crisp. It’s amazing how much liquid comes out of pears when cooked down. I almost drained it all, but realized just in time that it makes for an awesome sauce for this dessert/snack -like recipe.

Balsamic Cinnamon Pears (Paleo)

Ingredients:

1 tsp ghee

2 pears, peels and chopped into small pieces

1/2 tbsp cinnamon

1/8 tsp salt

2 tsp balsamic vinegar

Directions:

Melt ghee in a small pot. Add in pears and cook until pear juice is released and the pears are heated (5 minutes). Add in cinnamon and salt and stir until all combined. Take off heat and mix in balsamic vinegar. Serve.

Combine all ingredients in a pot and cook on the stove over LOW heat for 45 minutes. Stir every so often. Afterwards, let cool to room temperature, transfer to a jar with a sealed lid, and place in the fridge overnight. Spread butter on whatever you like the next day- or just attack it with a spoon! Store in the fridge.

*Note: To get shredded butternut squash, find a butternut squash with a LONG NECK. Only shred the neck to avoid butternut squash “guts” and seeds (just save the round part of the squash for another recipe). Before shredding with a grater, make sure to peel the skin off!

Directions:

In a skillet, heat ghee over low heat until melted. Add in onions, garlic, paprika, cayenne, pepper flakes, salt, and pepper and cook for 10 minutes, stirring often. Afterwards, add in shredded butternut squash, cover skillet with a lid, and let cook for 5 minutes. Mix in sausage and 1 cup ofspinach leaves. Cover with a lid and let cook until slightly wilted. Add in another cup of spinach and repeat the process. Do this until all 5 cups of spinach is used. Make the final adjustments with salt and pepper and serve!

Thankfully, Hurricane Joaquin took a turn away from the East Coast this weekend. Even so, we got a whole lot of rain these last few days. And chilly, rainy days = perfect soup weather 🙂

Zuppa Toscana Sausage Soup (Paleo)

Ingredients:

1 lb sweet Italian sausage, castings removed

1 large onion, chopped

3 garlic cloves, minced

1/2 tsp crushed red pepper flakes

4 cups chicken broth

2 large sweet potatoes (any color), cubed into bite-sized pieces

salt and pepper

1 can full-fat coconut milk

5 oz fresh spinach

Directions:

In a pot, cook sausages, breaking into pieces with a spatula, until mostly browned. Add in onions, garlic, and crushed red pepper flakes and cook for 10 minutes. Afterwards, add in chicken broth, sweet potatoes, salt, and pepper. Bring to a boil and then let simmer for 20 minutes. Stir in coconut milk and spinach and cook for 10 more minutes before serving.